Fresh Apples with a hint of crust and creamy custard. I love this recipe and I think the TPA Sour adds a tartness to help authenticate the apple.

Best mixed at 70VG/ 30PG

Created: January 05, 2017 (over 4 years ago)

% Vendor Flavor
(FA) Apple Fuji
(FA) Apple Pie
(FA) Meringue
(TPA) Sour
(CAP) Sweet Cream
(TPA) Sweetener
(TPA) Vanilla Bean Ice Cream
(CAP) Vanilla Custard
Total flavoring: 15.0% Steep Days: 5 Best VG: 0% Temperature: 0
This recipe is the property of M1K3 and released under the CC Attribution-Noncommercial 4.0 license. You may not copy, derive or commercialize this recipe without following the terms of this license or the explicit permission of the creator.
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User: cdaniell30 Score: 5 Entered: about 3 years ago
This one kind of surprised me. There's a lot of different flavor elements getting thrown against the great wall of Fuji, but what I'm getting is the feeling that I'm eating some sort of smooth pudding made from nothing but fuji apples. I mean it's surprisingly accurate to the flavor of an actual apple, and the creams are doing a lot more work at smoothing the texture than they are actually altering the flavor of the mix.